Filter
Top Products
16
RECIPES
17
CHICKEN & BASIL RISOTTO
Serves 4
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 red onion, finely chopped
2 Rice Duo cups Arborio rice
3 cups chicken stock
2 x 5 oz (150g) boneless chicken breasts,
steamed, then thinly sliced
2 tomatoes, diced
1
⁄
2
cup grated Parmesan cheese
2 tablespoons finely sliced fresh basil leaves
freshly ground black pepper
1. Place oil and butter into the removable
cooking bowl. Press selector control to
‘Cook’. Heat for 1 minute, add onion.
Cook for 2 minutes, stirring constantly.
Add rice, stir to coat with oil.
3. Add the stock, cover with lid and cook
until selector control switches to ‘Warm’.
Stir once during cooking.
4. Stir rice and fold through chicken,
tomatoes, cheese, basil and pepper.
Replace lid and stand for 10 minutes on
‘Warm’ before serving.
TOMATO & ZUCCHINI RISOTTO
Serves 4-6
2 tablespoons olive oil
1 small leek, washed, trimmed and thinly
sliced
2 cloves garlic, crushed
1
1
⁄
2
Rice Duo cups Arborio rice
14 oz (420g) can diced tomatoes
1
⁄
2
cup dry white wine
3 cups chicken stock
1
⁄
2
cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil into the removable cooking
bowl. Press selector control down to
‘Cook’. Heat for 1 minute, add leek and
garlic. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add tomatoes, wine and stock. Cover
with lid and cook until selector control
switches to ‘Warm’. Stir once during
cooking.
3. Stir rice and fold in cheese, zucchini, and
pine nuts. Replace lid and stand for 10
minutes on ‘Warm’ before serving.
Measurements used are
standard cups and spoons
except where measuring
with Rice Duo cups is
specified.
MEXICAN RICE WITH
ROASTED CHILES, CORN
AND FRESH CHEESE
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely diced
1 clove garlic, minced
1
1
⁄
2
Rice Duo cups long grain white rice
3
1
⁄
2
cups chicken stock
3 medium, fresh chiles poblanos, roasted and
peeled, seeded and cut into short strips
1 cup fresh corn (cut from the cob) or frozen,
defrosted
1
⁄
2
-
3
⁄
4
cup of crumbled Mexican queso
fresco (or other fresh cheese like
farmer’s cheese)
1
⁄
2
cup packed cilantro, roughly chopped
1
⁄
2
cup toasted pepitas (pumpkin seeds),
optional
1. Place oil into the removable cooking
bowl. Press selector control to ‘Cook’.
Heat for 1 minute, add onion and garlic.
Cook for 2 minutes, stirring constantly.
Add rice, stir to coat with oil.
2. Add stock. Cover with lid and cook for 10
minutes. Stir in roasted chiles and corn.
Replace lid and cook until selector
control switches to ‘Warm’.
3. Stir rice mixture and fold through queso
fresco, cilantro and pepitas. Replace lid
and let stand for 5 minutes on ‘Warm’
before serving.
RICH CHEESY RISOTTO
Serves 4-6
2 tablespoons butter
2 tablespoons olive oil
1 small red onion, finely diced
2 cloves garlic, crushed
1
1
⁄
2
Rice Duo cups Arborio rice
pinch saffron powder
4 cups chicken stock
1 teaspoon grated lemon rind
1
⁄
4
cup grated Swiss cheese
1
⁄
4
cup grated Parmesan cheese
1
⁄
2
cup Brie cheese, finely chopped
1 tablespoon snipped garlic chives
freshly ground black pepper, to taste
1. Place butter and oil into the removable
cooking bowl. Press selector control to
‘Cook’. Heat for 1 minute, add onion and
garlic. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add saffron, stock, and rind. Cover with
lid and cook until selector control
switches to ‘Warm’. Stir once during
cooking.
3. Stir rice and fold through cheeses, chives
and pepper. Replace lid and stand for 10
minutes on ‘Warm’ before serving.
RECIPES cont’d
BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 16